Prevent cross contamination in your restaurant by training your staff on how to keep the kitchen clean and how to store prepared food safely.
There are many important food safety habits for catering and kitchens alike, but one of the most vital rules is to avoid engaging in practices that cause cross contamination. When something contaminates food, it can cause guests to become sick due to foodborne illnesses. Start preventing cross contamination in your restaurant with these tips so you can ensure your staff is appropriately handling the food and keeping ingredients safe from contagion.
Clean and Sanitize All Kitchen Surfaces
After each use of equipment or utensils, you must clean and sanitize the surface before preparing different foods. You must thoroughly clean these surfaces because the previous foods leave behind bacteria that can leech into the other dishes you’re preparing.
Monitor Food Temperatures
The easiest way to keep track of the temperature of your restaurant’s foods is by keeping a log. Storing your food outside the danger zone of 40–140 degrees Fahrenheit will aid in the growth of bacteria on that food. Cold foods should remain cold, and hot foods should stay hot for the best possible results.
Use Separate Equipment
If it is possible, create specific kitchen equipment for certain foods. For example, raw meats should have a separate cutting board from fruits and vegetables. You still need to sanitize the equipment after each use for better protection against illness.
Store Food Properly
Your team should place raw meats and dairy on the lower shelves of the fridge. If spillage occurs, this positioning prevents the contents of these ingredients from spilling or dripping onto other foods in the refrigerator. Food that’s ready to eat can go in the middle of the fridge for easy access. Remember to clean and sanitize the fridge’s shelves from time to time to ensure the food stays safe in storage.
Implement Hygiene Protocols
Train your staff so that they are well-versed in safely handling food. Have checklists, routines, schedules, etc., for how the cleaning should go. Staying up to date with protocols also minimizes the chances of cross contamination happening later down the road.
Properly run your business with these tips for preventing cross contamination in your restaurant. Keep your kitchen and its equipment in pristine condition, and continuously monitor your food for contagion. Avoid cross contamination and follow all proper guidelines for a more successful food preparation process.
